Make this into a vegetarian soup by omitting the chicken. Broil or pan-sear 3/4 pound sliced firm tofu and place on top of noodles before ladling on the soup. Brush the tofu with hoisin sauce before cooking.

Ingredients

3cups canned unsweetened coconut milk

3tablespoons Thai Red Curry Paste

1tablespoon turmeric

1pound boneless, skinless chicken breasts, cut into 14-inch strips

1cup reduced-sodium chicken broth or vegetable broth

2tablespoons fish sauce

2tablespoons soy sauce

1teaspoon salt

3/4pound egg noodles (preferably Asian-style)

3/4cup loosely packed Thai basil leaves

2-- green onions, thinly sliced

Instructions

In a large saucepan, bring 1/2 cup coconut milk to a boil over medium-high heat. Add red curry paste and turmeric; stir to combine. Cook until mixture starts to thicken, stirring frequently, about 3 minutes.